Chineseporkchops Recipes

KOREAN STYLE PORK CHOPS

Steps:

• Preheat oven to 400 F degrees.
• In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
• Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
• Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.

CHINESE PORK CHOPS

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

BARBECUED STICKY CHINESE PORK CHOPS

Steps:

• Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
• To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
• Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

SAUCY CHINESE PORK CHOPS

Steps:

• Place pork chops in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the onion, ketchup, brown sugar, water, soy sauce, garlic and ginger. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Serve with rice and cooking juices.

CHINESE STYLE FRIED PORK CHOPS

Steps:

• Tenderize meat pork with a meat mallet. If you're short on time, pound to at least 1/4 inch thickness or thinner.
• Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes. (I've marinated it as long as 1 day and as little as 10 minutes.).
• Just before frying, pour cornstarch on top of pork and stir into marinade.
• Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

PEKING PORK CHOPS

Steps:

• Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.

QUICK AND EASY ASIAN SEARED PORK CHOPS

Steps:

• Combine all ingredients from the soy sauce to the wine in a shallow dish. Marinate the pork chops in this mixture for 20 minutes to an hour.
• Heat 2 tablespoons of vegetable oil in a large skillet. Sear the pork chops on both sides until cooked through (you can discard any leftover marinade). It should take 5 minutes per side for 1-inch thick pork chops, as long as they were at room temperature when you started cooking them.
• Allow to cool for 5 minutes. Enjoy!

MARINATED PORK CHOPS, CHINESE STYLE

Steps:

• Marinate the chops in a mixture of the soy sauce, garlic, scallions, ginger, sesame oil and pepper for two hours at room temperature.
• Heat the peanut oil in a skillet large enough to hold the chops comfortably, remove them from the marinade and brown them for three to four minutes on each side. Add the wine, hoisin sauce and remaining marinade, scrape up the cooking juices, cover and cook over medium heat for about five minutes, or until the pork is done. Be careful not to overcook the meat or it will be tough.
• Place the chops on heated plates and spoon the sauce over the top.

CHINESE PORK CHOPS

Steps:

• Mix all ingredients, except crumbs and chops.
• Marinate chops in mixture for a minimum of 3 hours.
• Coat chops with corn flake crumbs and bake on a cookie sheet at 350 for about 45 minutes.

PEKING PORK CHOPS

Steps:

• Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the Marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.
• In a separate bowl, mix the Sauce ingredients. You may add more or less sugar, or other sauce ingredients to your own liking. Set sauce mixture aside.
• Heat up a wok with enough oil, deep-fry pork slices for 5 minutes, or until color changes to golden brown and slightly crispy. Dish up, drain with paper towels and set aside.
• Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with sauce. Dish up and sprinkle the pork chops with some toasted sesame seeds. Serve over a bowl of hot steamed rice.

CHINESE FRIED PORK CHOPS

Steps:

• Using a meat tenderizer or the back of a heavy knife, beat the pork chops until they are 1/4" (1/2 cm) thick. (Optional: cut 4 or 5 slits along the edge of the pork chops. This will help prevent the pork chops from curling while cooking). Spread the pork chops into a large ziplock bag (gallon bags work the best) with as little overlapping as possible. Or you can use appropriately sized tupperware containers.
• Mix the marinade ingredients in a small bowl and stir to combine. If you do not use a ziplock bag, you need to double the marinade so you have enough to cover the pork. Pour the marinade over the pork chops. Squeeze out as much air as possible from the bag and seal it. Massage the bag so that the marinade covers all sides. Marinate in the fridge for 2 to 4 hours. (*Footnote 4)
• Add 2" (5 cm) oil into a tall pan (or a fryer) that's just big enough to fit the pork. Heat the oil to 350°F (176°C) over medium-high heat. Add the sweet potato starch onto a plate and spread it into an even layer. Prepare a rack-lined tray or a plate with a paper towel.
• Remove the pork chops from the marinade but do not dry them off. One at a time, lay a pork chop into the starch and press down gently, then flip and press again. Scoop the starch around the edges and over any bare spots and press lightly so that the chop is fully coated. Shake off the excess starch from the pork.
• Gently lower the pork chop into the oil. Cook for 1 to 2 minutes, until the chop is just becoming golden brown, flipping occasionally for even cooking and color. Remove the chop and lay it on the rack or towel-lined plate. Repeat with the remaining chops. Note, the oil temperature might drop after frying. It's the best to measure the temperature after frying each chop and reheat the oil in between if needed, to produce a consistent result.
• Once all the chops are cooked, bring the oil up to 375°F (190°C). Starting with the first chop that was fried, fry the chops again for 1 minute each, until they reach a deep golden brown color. Transfer the chops to the cooling rack or a fresh paper towel again.
• Allow the refried chops to cool slightly. Then slice and serve hot as a main dish.
• To store the pork chops, let them cool completely before transferring them to a container. Store them in the fridge for up to 4 days or in the freezer for up to 2 months.
• To reheat the refrigerated pork chops, place them in a 450°F (230°C) oven until heated through, 5 minutes or so. Flip once in between. Or you can reheat them in an air fryer.
• To reheat the frozen pork chops, reheat them directly in a 350°F (176°C) oven until heated through. No thawing needed.

CHINESE PORK CHOPS

Steps:

• Season both sides of pork chops with seasoning blend and pepper. In a large nonstick skillet, brown meat in margarine on each side over medium-high heat. Add the tea, celery, onion and soy sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until meat and vegetables are tender., Remove meat to serving dish. Strain cooking liquid, reserving vegetables. Place vegetables in a serving dish with meat. Combine cornstarch and water in a small saucepan until smooth. Stir in 1 cup cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.